Butterscotch Sauce
This butterscotch sauce takes five ingredients and one saucepan, and it is ready as soon as the cream comes to a bubble. Muscovado sugar gives it a deep, molasses-heavy flavor, and the optional spoonful of black treacle pushes it darker still. Everything melts together over low heat, which keeps the sugar from scorching and the cream from splitting. Pour it over puddings, ice cream or sponge cake while it is still warm.
Instructions
Put the sugar, butter, vanilla and treacle, if using, into a saucepan over low heat. Stir gently until everything has melted into one smooth mixture. Keep the heat low so the sugar does not burn and the cream will not split when it goes in.
Once the base is fully combined, pour in the double cream slowly while stirring gently, so it blends in evenly.
When the cream is mixed in, raise the heat to medium. Keep stirring gently until the sauce is bubbling and hot, then take the pan off the heat.
Use the sauce straight away in whatever dish you are making, or pour it into a jug and keep it warm for serving at the table.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
